Jerry's Spaghetti Sauce
Submitted by purple
Bacon, Italian sausage, and ground beef simmer low and slow with mushrooms, tomatoes, and red wine in this robust spaghetti sauce. Hints of cinnamon and cloves add depth.
YIELD
4 servingsPREP
25 minCOOK
90 minREADY
115 minThis is a sauce worth the wait. Bacon fat starts the base, browning the beef and sausage with sweet peppers and onions. Then mushrooms, crushed tomatoes, and a pour of red wine join the pot for a long, slow simmer that builds deep, complex flavor.
The surprise? A pinch of cinnamon and cloves. They don’t announce themselves but add warming, mysterious undertones. After 90 minutes of bubbling, tomato paste thickens everything to the perfect clingy consistency.
Kitchen Tips
- Brown in batches: Don’t crowd the pan when browning meats; good color means better flavor
- Wine quality matters: Use a red wine you’d drink since its flavor concentrates during simmering
- Adjust thickness: If sauce is too thin, simmer uncovered or add more tomato paste gradually
- Make ahead magic: This sauce tastes even better the next day after flavors meld overnight
Ingredients
Directions
Sauté bacon and some onion in oil.
Then add beef, sausage, green pepper and the rest of the onion.
Cook until meat is browned.
Then add mushrooms, tomatoes (with juice), bay leaf and seasonings.
Simmer for 1 hour.
Add tomato paste and wine and simmer for another 30 minutes.
If your sauce winds up being a little runny, add some more tomato paste or let simmer uncovered until desired consistency is achieved.
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